Total Time
24hrs 20mins
Prep 20 mins
Cook 24 hrs

Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.

Ingredients Nutrition

  • 170.09 g butter
  • 354.88 ml icing sugar
  • 4 eggs (separated)
  • 4.92 ml vanilla
  • 473.18 ml pineapple slices (diced)
  • 236.59 ml brazil nut (chopped)
  • 1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
  • 473.18 ml whipped cream


  1. Cut the cake into one inch thick slices.
  2. Cream butter and icing sugar until fluffy.
  3. Add egg yolks one at a time, beating after each addition and scraping the sides.
  4. Add vanilla, pineapple and brazil nuts.
  5. Beat egg whites until stiff but moist and fold into mixture gently.
  6. Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
  7. Cover with foil and freeze for 24 hours.
  8. When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
  9. Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
Most Helpful

5 5

This one is so simple even a kid could make it. We enjoyed it very much and we will have it again!

5 5

yummy hot weather dessert! I used fresh pineapple and used walnuts in place of Brazil nuts, thanks for sharing de Roche!...Kitten:)

5 5

I liked this cake a lot. It's not too sweet. And it's easy because there's no baking if you use a store-bought angel food cake. I made pineapple. My next one will be mango. I sliced and served as many portions as was needed from the frozen cake and returned the rest of the cake to the freezer. It's there for future desserts; I'll always have a delicious cake ready!